pan-fried crabless cakes with remoulade

pan-fried crabless cakes with remoulade

yield: 30 cakes

pan-fried crabless cakes with remoulade

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  • 1 cup mayonnaise (or vegan option)
  • 1 tbsp cornichon pickles, minced
  • 1 tbsp capers, minced
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 2 tsp fresh parsley, chopped
  • ¼ tsp sea salt, fine

pan fried crabless cakes

  • 1 tbsp vegetable oil
  • ½ cup celery, finely diced
  • ½ cup onion, finely diced
  • 2 tsp garlic, minced
  • ¼ cup red pepper, finely diced
  • ½ sheet nori
  • 1 cup hearts of palm
  • ¾ pound firm tofu, drained well
  • 1 package gardein chick’n scallopini, slightly thawed
  • 3 tspmayonnaise (or vegan option)
  • 2 tbspcornstarch
  • 1 ½ tbsp Old Bay seasoning
  • ¼ cup nutritional yeast flakes
  • 1 tsp white pepper
  • 2 tsp sea salt, fine
  • 1lemon, freshly squeezed

breading for crabless cakes

  • 2 cup all-purpose flour (or gluten free option)
  • 2 cup soy milk
  • 2 cup panko breading (or gluten free option)

cooking the crabless cakes

  • ¼ cup vegetable oil
  • 1 tsp coarse salt
  • ¼ cupmicrogreens (optional garnish)

pan-fried crabless cakes with remoulade



Place all ingredients into a mixing bowl and mix well to combine.


Place a small sauté pan over medium heat. Add the oil, and heat for 30 seconds. Add the onion, celery, and garlic, and sauté until just soft, 1-2 minutes. Add the red pepper and set aside to cool completely.

Holding the nori sheet with tongs, toast it by fanning over a low gas flame or electric burner, being careful not to burn it and turning to toast the entire sheet. Break the nori into pieces, place in a clean coffee grinder and pulse until powdered.

Working in 3 batches, first place the tofu in a food processor and pulse until well combined, remove and set aside. Second, add the slightly thawed gardein in a food processor and pulse to break up chick’n into shreds but leave slightly chunky. Lastly add the hearts of palm to the food processor and pulse to break up into shreds.

In a large mixing bowl add crumbled tofu, gardein shreds, hearts of palm, onion, celery, garlic and red pepper mixture, toasted nori, mayonnaise, cornstarch, old bay seasoning, nutritional yeast, white pepper, sea salt and lemon juice gently fold to mix. Transfer to a bowl, cover, and refrigerate for 30 minutes.


Setup breading station utilizing 3 bowls: all-purpose flour, soy milk, and panko breading. Using your hands, form 1-oz small cakes from the tofu/gardein mixture. Dip both sides of each tofu cake in the all-purpose flour, then soy milk, and press into the panko coating.

Shape the crabless cakes and place the cakes on a baking sheet lined with parchment paper. Refrigerate for 30 minutes or until firm.


Place a sauté pan over medium high heat. Sprinkle the bottom with a pinch of salt, add the oil and heat for 2 minutes, being careful not to let it smoke.

Sauté the cakes until browned (make sure the oil comes half way up the sides of the cakes) on both sides and heated through, 2 to 3 minutes on each side.

Remove the cakes to a second baking sheet and place in the oven at 200 degrees F until required number or cakes are cooked.


Top each crabless cake with 1 tsp remoulade and garnish with microgreens.